Potatoes, boiled, cooked in skin, flesh, without salt
Per 100 g edible portion
Phosphorus / Sodium / Potassium (rating basis)
Phosphorus44 mg4%Low
Sodium4 mg<1%Low
Potassium379 mg19%Moderate
About this food
Potatoes (Vegetables). Vegetables are a key source of fiber and vitamins and are beneficial in CKD. Some are high in potassium, but slicing, boiling and discarding the water can remove about 30-50% of the potassium - a practical step. This is the same lens used for similar items.
Nutrient insight
Potassium is the highest of the three at 19%. With reduced kidney function, blood potassium can rise, so spread high-potassium foods across the day rather than in one large serving.
Other nutrients
Protein1.9 gNot part of rating
Fiber1.8 gBeneficial for CKD (core plant-based nutrient)
Sugar (total)0.9 gNatural sugar
Alcohol0 gAlcohol-free
PurineNo dataNot rated · reference for those with high uric acid
Oxalate34 mgLow oxalateNot rated · category estimate
Phosphorus source: Natural plant source (lower absorption) · Potassium form: Whole food
Practical tips
How to eat it more safely: Slice, boil and discard the water to remove roughly 30-50% of the potassium - a practical method for high-potassium vegetables.